Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
The 1st recipe is one of the most well known poached egg dishes: eggs benedict – an open sandwich of English muffin, Canadian bacon, poached egg, and hollandaise sauce. This rich and decadent dish can be served as a really nice breakfast or brunch for having company over, and is sure to impress! The “daring” with this dish is in successfully poaching an egg in water, as well as making one of the famed mother sauces of France, the hollandaise.
The 2nd recipe, oeufs en meurette (eggs in meurette sauce), is a classic dish from the region of Bourgogne (Burgundy) in France. It involves poaching an egg in a red wine/stock, which will then turn into a fabulous reduction sauce. One serves the poached egg on top of fried croûtes with sauce, bacon, mushrooms and pearl onions. This is also a great dish for breakfast/brunch as well.
For the vegans they decided that Instead of poaching an egg, they found a delicious poached homemade seitan sausage recipe that we think you will love!
I decided to do the Eggs Benedict and as Greg is a vegitarian who eats fish I didn't want to use bacon. We make our own bread so I didn't buy english muffins.
I had a packet of Huon Smoked Salmon from Tasmania, local eggs (they come from the herb farmer from Murray Bridge and have the most beautiful yellow yolks). Paris Creek organic butter, the flour for the bread is grown here in South Australia and milled by Laukes flour mills at Strathalbyn. The lemon for the hollandaise and poaching liquid is from the tree in our backyard.
I think I should have cooked the hollandaise a bit longer but it was delicous.
I simply toasted slices of our homemade bread and topped it with slices of smoked salmon, poached the eggs which were perfect and then topped it with hollandaise and fresh chives from our garden.
I like my eggs fairly firm but for this I left the yolks a little runny.